'SUPER BOWL' MEMORIES ... HELLO DETROIT! / MEDITERRANEAN TORTA/OLIVE TAPENADE/BIG CROCK of BEAN DIP/SPRIMP ARTICHOKE DILL SPREAD/SEVEN LAYER DIP

~ from Windsor, Ontario

( NIBBLES for SUNDAY'S GAME)

MEDITERRANEAN TORTA

2 (8-0z) packages cream cheese

1 (8-oz) log goat cheese

4 cloves minced garlic

2 tsp. parsley

1 tsp. basil

1/2 tsp. tarragon

1/2 tsp. chives

1/2 tsp. thyme

1/2 tsp. sage

cracked pepper

extra-virgin olive oil

4 fresh basil leaves

4 sun-dried tomato halves

1/4 cup prepared sun-dried tomato pesto

1/4 cup prepared basil pesto

Blend cream cheese, goat cheese, garlic, herbs and pepper in food processor. Brush a small bowl with olive oil. Line with plastic wrap and brush with more oil. Arrange basil leaves and sun-dried tomato halves in bottom of bowl like an open flower. Layer 1/3 cheese mixture and press firmly to edges. Top with tomato pesto. Press in another 1/3 of cheese mixture. Top with basil pesto. Finish with remaining 1/3 cheese mixture. Cover with plastic wrap and press gently to pack. Refrigerate until ready to serve. Uncover and invert onto serving platter. Carefully remove wrap. Serve with crisp stone-ground wheat crackers or sliced baguette.

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OLIVE TAPENADE

~ from Emeril Lagasse

3/4 pound pitted black olives (Kalamata, Nicoiose or Gaeta)

3-4 ounces drained and rinsed capers

2 drained, rinsed, and patted dry anchovy fillets

2 cloves minced garlic

1 tsp. Dijon mustard

1 finely chopped bay leaf

5 sprigs finely chopped thyme

3 Tbsp. chopped parsley

1/2 juiced lemon

1 tsp. red wine vinegar

1 Tbsp. cognac

1/2 cup good extra-virgin olive oil

Combine all ingredients in food processor bowl and pulse to combine well. Process until coarsely pureed. Taste for seasonings. Serve with crusty bread topped with goat cheese.

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BIG CROCK OF BEAN DIP

~ featured in Diary of a Ho-Hum Housewife

2 cans bean dip

1 bunch of chopped green onions

2 cups shredded cheddar cheese

additional chopped green onions

Mix all together. Bake in crock at 350 degrees for 30 minutes.

Hint: Double the recipe. This goes fast!

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SHRIMP ARTICHOKE DILL SPREAD

1/2 pound chopped cooked shrimp

1 can (14 1.2 oz) drained artichoke hearts

1 Tbsp. lemon juice

1/2 cup mayonnaise

1/2 cup Parmesan cheese

1/2 tsp. cayenne pepper

1 tsp. dill weed

paprika and dill

Sprinkle lemon juice over shrimp and combine with remaining ingredients. Place in oven proof serving dish and sprinkle with paprika and dill. Bake at 400 degrees for 10 minutes or until bubbly. Serve with buttery or pretzel thin crackers.

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SEVEN LAYER DIP

1 can (10 1/2 oz) jalapeno bean dip

2 ripe avocados

1 Tbsp. lemon juice

1/2 package taco seasoning

3 Tbsp. sour cream

3 Tbsp. mayonnaise

8 oz. shredded package Cheddar/Colby Jack cheese (or Mexican Blend)

2 seeded and chopped ripe tomatoes

1 bunch chopped green onions

1 cup sliced black olives

Spread jalapeno bean dip evenly in bottom of serving dish. Mash avocado with lemon juice and spread over bean dip. Combine taco seasoning, sour cream and mayonnaise. Spread on top of avocado. Sprinkle with cheese. Arrange chopped tomatoes over cheese. Sprinkle with green onions. Top with chopped olives. Serve with favorite corn chips.

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.” ― Gregory F. Lenz November Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~ Delightful autumn dinner slightly adapted from pinch of yum . 1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3 minced cloves garlic 2 tsp. white balsamic vinegar 1 cup minced fresh parsley 2 Tbsp. chopped fresh sage or 2 tsp. dried 1 cup grated Gruyere cheese 1/2 - 3/4 cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...

FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset and the water caught fire." ~ Pamela Johnson January sunset (Hubbard Lake) __________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking ) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 5 quarts good beef stock 2 cups dry white wine coarse salt and cracked pepper few drops of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until on...

AS THE GARDEN GROWS (MID-JUNE GARDEN STROLL) ~ 'BURSTING BUDS'

"In June, as many as a dozen species may burst their buds on a single day. No man can heed all of these anniversaries; no man can ignore all of them." ~ Aldo Leopold WAVE PETUNIAS ROCK GARDEN WONDERS STREPTOCARPUS BLUE WONDERS GERBERA DAISY IN THE ROSE GARDEN CHOCOLATE COSMOS JOHNSON'S BLUE GERANIUM EVENING PRIMROSE ( Oenothera) - ASTILBE HYDRANGEA (ANNABELLA - MACROPHYLLA) ASTILBE KOUSA DOGWOOD JAPANESE PAINTED FERN - HOSTA

THE VILLAGE VOICE

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